Sustainable food is not just a main concern for a constantly growing number of private individuals – TUI Group’s hotels are also increasingly seeking to source local ingredients and avoid food waste. At an employee training held in Mallorca, we had the opportunity to find out what TUI Blue Rocador and Robinson Club Cala Serena are already doing to address this trending topic:
Additional training sessions with TUI hotel staff took place in Gran Canaria and Turkey this spring. The Sustainable Food training, developed by the industry-wide sustainability initiative Futouris, had been adapted to reflect the particular characteristics of the region and was presented in the national language by local trainers.
During the one-day workshop, the trainers presented ways to incorporate sustainability aspects in sourcing processes, include more local and sustainable products and dishes in the buffet and communicate them to the guests. The goal of the training sessions is to raise awareness of the sustainability of food served in hotels among the members of the responsible F&B teams and share ideas to reduce food waste.